Linguine with Smoked Salmon in Cream Sauce
Recipe from
Better Homes and Gardens
Omit the salt when cooking the pasta if you are using the smoked salmon in this rich dish. The smoked salmon adds all the saltiness you need.
Ingredients
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8 ouncespackaged dried linguine, fettuccine, or spaghettisee savings
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6 ouncesthinly sliced smoked salmon (lox-style) or cooked fresh salmonsee savings
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2green onions, thinly sliced (1/4 cup)see savings
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1 clovegarlic, mincedsee savings
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1 tablespoonmargarine or buttersee savings
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1 cupwhipping creamsee savings
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1 tablespoonsnipped fresh dill or 1 teaspoon dried dillweedsee savings
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1 teaspoonfinely shredded lemon peelsee savings
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1/4 teaspoonpeppersee savings
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2 tablespoonsgrated Parmesan cheesesee savings
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Fresh dill sprigs (optional)see savings
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Directions
1.
Cook pasta according to package directions. Drain; keep warm.
2.
Meanwhile, cut the salmon into thin bite-size strips; set aside.
3.
For sauce, in a large skillet cook the green onion and garlic in margarine or butter until tender. Add salmon and cook for 1 minute. Stir in whipping cream, snipped or dried dill, lemon peel, and pepper. Bring to boiling; reduce heat. Cook, uncovered, at a gentle boil about 5 minutes or until the sauce thickens slightly. Remove from heat. Stir in Parmesan cheese.
4.
Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. If desired, garnish with fresh dill sprigs. Makes 4 main-dish servings.
Nutrition information
Per serving: Calories 523, Total Fat 29 g, Saturated Fat 15 g, Cholesterol 94 mg, Sodium 450 mg, Carbohydrate 48 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet
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